You can’t really make fresh summer fruit any better than eating it at its peak of ripeness right off the vine or tree. But you can compliment it with sauces, fresh herbs and nuts to make something magical like this melon salad I prepared for my friends at Food Bloggers Los Angeles last week.
Food Bloggers Los Angeles is a group of local LA bloggers who meet on a monthly basis to discuss all the aspects of being a food blogger. From recipe development to SEO to motivation when you’ve hit a writers block. This past meeting focused on food photography and what one could do to make our creations look a bit yummier on the computer screen.
Each one of us took a salad dish that we wanted to share with the rest of the group and photograph. I decided on this melon salad because of its colors, presentation and the surprise milk ingredient that made it so interesting. The salad was a hit!
My inspiration for this salad derived from the time I was pregnant. Cantaloupe, honeydew and watermelon were my daily cravings and I would sit on the couch with my melon and a spoon and go at it until it was all gone. At that point, I craved, creamy coconut frozen pops and trail mix. I had great cravings and I’m thankful doughnuts and french-fries never crossed my mind. So, so thankful.
Thinking about those cravings, I put them all together and created this treat. The rosewater was an added bonus because I just love the smell and taste of coconut milk and rosewater together. Prepare this for your next picnic get together. I guarantee it will be received with ooohhs and aaahhs from your guests.
- 1 cantaloupe, chopped in bite-size pieces or scooped with melon baller
- 1 honeydew, chopped in bite-size pieces or scooped with melon baller
- 1/2 watermelon, chopped in bite-size pieces or scooped with melon baller
- 1 (13 oz) can coconut milk
- 2 tablespoons rosewater
- 1/3 cup salted pistachios, roughly chopped
- 2 tablespoons mint leaves, torn in small pieces
- Place melon balls in a large bowl and gently mix them with your hands.
- In a separate bowl, combine coconut milk and rosewater. Stir to combine.
- To serve, scoop melon balls in a serving glass or bowl. Top with 2 tablespoons of milk mixture, a sprinkle of mint and chopped pistachios.